Start Date: 1/26/2013
End Date: 1/26/2013
Event Times: 1–3 pm
Contact Info
E-mail: museum@
wisconsinhistory.org Phone: 608-264-6555
Fax: 608-264-6575
The Science of Beer (Sold Out)
Note: Sorry, this event is now sold out. To receive early notices for future events, email
Ellen Pincus at the museum.
Beer is literally thousands of years old as a historical drink of moderation, and the way it was made in ancient Egyptian times is not dissimilar to the way it is made today. Join David Ryder, chief brewmaster at MillerCoors, in an entertaining romp through brewing history as he traces back various styles of beer, ingredients and processing methods, and where the industry is headed today. Ryder will describe some of the technical advances of beer making and opportunities afforded by the "Science of Beer" as he talks about hops, barley, beer bubbles and "happy" yeast. Head to The Coopers Tavern on the Square for a special "Science of Beer" menu after the presentation.
This event is part of the series, Beer: From Ancient Origins to New Traditions. Other events in the series include
Toasting Our Fermented Past and
Beer and Chocolate.
Ticket Info: Sold out
Location Description: Four floors of changing exhibit galleries, permanent exhibits and the museum store — located on Madison's Capitol Square
Venue: Wisconsin Historical Museum
Address: 30 N Carroll St
City: Madison
Accessibility Info: The site is fully accessible to visitors requiring a wheelchair for mobility.
Event Location URL:
http://historicalmuseum.wisconsinhistory.org
